There are many ways up the matcha mountain. One can go fully traditional and formally study tea for decades, and still be barely fluent in the many choreographed motions it takes to become a certified master (and the emphasis is, often, squarely on the certification). Or one can go a little more modern, while still paying homage to the surreally intriguing history of matcha in Japan. We prefer the latter route. We introduce a few key tools and ideas, and make the matcha in a way that's very different from the traditional method.
Cold Brew Matcha
Get some ICY cold water.
Pour it into the bottle, leaving an inch or two of headspace.
Add matcha -- 1 rounded teaspoon per 16 oz water. Add more matcha if you like a thicker taste.
Shake! As hard as you can for a good 10 seconds.
Hold the bottle an angle and rotate it -- you'll see matcha crema begin to build.
You're done! Drink it right from the bottle or pour into glasses (or, if you're getting fancy, into a carafe).